Saturday, 14 July 2012



  • White chaney (chickpea)-250 grams-1 cup
  • A pinch of cooking soda
  • Tomatoes (puree form) -4-5
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Ginger (adrak)- half inch -sliced
  • Coriander powder (dhania powder)-1 teaspoon
  • Turmeric powder (haldi)-1/4 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste
  • Garam masala powder-1/4 teaspoon
  • Dry mango powder (amchoor)-1/4 teaspoon
  • Oil-2 tablespoons
  • Coriander leaves to garnish
My 1 cup measures 250 grams.
In case you are using a smaller sized cup take 1.5-2 cups of white chaney.

  • Glaze white chaney with a pinch of cooking soda & soak them overnight in water.
  • In the morning wash them properly so that soda gets washed away.
  • In a cooker add chaney & water 2-3 times the quantity of chaney.
  • Add salt & close the lid.
  • Turn on the flame on high & as the pressure reaches the maximum, lower the flame & pressure cook for 20 minutes.
  • This time is according to Hawkins Futura which I have used. You can adjust according to the vessel you are using.
  • Now prepare tadka for the chaney.
  • Heat oil in a pan.
  • Add hing & as it crackles, add cumin seeds ( jeera) & ginger (adrak).
  • As the crackle, add dhania powder, turmeric powder  red chilli powder & allow the spices to cook for a minute.
  • Then add tomatoes to them & mix well.
  • Cook the tomatoes till they start leaving oil.
  • White chaney must have got boiled by now.
  • Open the lid of the pressure cooker.
  • When the tomatoes leave oil, take out the chaney & add them to the tomatoes & fry for 2-3 minutes.
  • This gives a very nice flavour to the chaney.
  • Then add the water leftover in the cooker & add as required to the pan.
  • Bring it to a good boil & cook till the are well done.
  • Once they appear cooked, add garam masala powder & dry mango powder (amchoor).
  • Mix well & garnish with coriander leaves (optional).
  • White chickpea (chaney) are ready to serve.

1 comment:

preetif said...

What is white chickpea? Is it vatana..?


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